Recipe: Mashed potato and pumpkin pie pancakes

CHARLOTTE, NC (WBTV) - Chef Jack Acheson from The Round Bistro in Gastonia shared his recipe for a tasty way to use up some of your Thanksgiving leftovers.

Mashed Potato and Pumpkin Pie Pancakes

2 cups leftover mashed potatoes, cold

1 cup leftover pumpkin pie, cold

2 eggs

1/2 cup  ap flour

1 Tablespoon cinnamon

1/2 cup sugar

1. Heat skillet or electric griddle to 375*

2. Combine all ingredients a mix well.

3. Heat 2 tablespoons of oil on skillet.

4. Using ice cream scoop place 5-6 ounces of mixture and form pancakes.

5. Cook pancakes on each side for 5-7 minutes until set and brown.

6. Top with syrup and powdered sugar and serve hot.

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